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Instant Pot™ Ratatouille Pasta Recipe

Instant Pot™ Ratatouille Pasta
Source: Betty Crocker

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Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped yellow onions
  • 2 medium red bell peppers, cut in 1-inch squares
  • 2 teaspoons herbes de provence
  • 1 1/4 teaspoons salt
  • 2 medium zucchini, halved lengthwise and cut in 1/2-inch slices (2 cups)
  • 1/2 small eggplant, quartered lengthwise and cut in 1/2-inch slices (2 cups)
  • 6 cloves garlic, chopped
  • 1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
  • 2 cups Progresso™ vegetable broth (from 32-oz carton)
  • 12 oz uncooked farfalle pasta (4 1/3 cups)
  • 1/2 cup shredded Parmesan cheese (2 oz)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1/4 cup thinly sliced fresh basil leaves
PREP TIME
25m
COOK TIME
25m
TOTAL TIME
50m
YIELD
6 servings

Instructions

  • On 6-quart Instant Pot™, select SAUTE; adjust to normal. Heat oil in insert.
  • Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
  • Stir in zucchini, eggplant and garlic. Select CANCEL.
  • Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes.
  • Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring.
  • Top with cheese and herbs.

Dinner

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A recipe from Betty Crocker

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